Chilled Pear And Chicken Soup Recipes

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CHILLED PEAR AND PINEAPPLE SOUP



Chilled Pear and Pineapple Soup image

Provided by Food Network

Categories     dessert

Time 30m

Number Of Ingredients 6

1 large pineapple, ripe, leaves reserved, peeled, cored, and cut into chunks
3 pears, peeled, halved, and cored
2 cups cooled camomile tea
1/2 cup fragrant dessert wine (recommended: Muscat de Beaumes de Venise or Sauternes)
Honey
Freshly squeezed lemon juice

Steps:

  • In a food processor, combine the pineapple and pear chunks. Puree until smooth and strain through a fine sieve into a bowl. Add the tea and wine and mix. Add honey and lemon juice a little bit at a time to taste. Chill until very cold. Serve in bowls or martini glasses, garnishing each bowl with 2 pineapple leaves, sticking up like rabbit ears.

CHILLED PEACH SOUP



Chilled Peach Soup image

So tasty that people were actually scraping their bowls!

Provided by JDVMD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 8

1 cup dry white wine
1 cup peach schnapps
½ cup sugar
1 teaspoon chopped fresh mint leaves
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups half-and-half cream
10 fresh peaches, sliced

Steps:

  • Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.
  • Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 29.4 g, Cholesterol 17.9 mg, Fat 5.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 26.6 mg, Sugar 26 g

CHILLED PEAR AND CHICKEN SOUP



Chilled Pear and Chicken Soup image

A flavoursome light soup that is served chilled. A delicious choice for summer dining. It's ideal before a heavier main course or served for lunch with warm crusty bread rolls. This recipe has been in my Word files for some years. Unfortunately when I first saved it, I did not include any indication of its source. All I know is that it is clearly from an Australian website and that the original recipe was Catherine Saxelby's. Thank you, Catherine. What I have posted here is my adaptation of Catherine Saxelby's recipe. I have added several ingredients and changed several others. I'm sure that you will do the same when you make it. I have not, however, tried it as a warm soup, probably because I have only ever made it in summer. Please let me know what it's like if you DO serve this warm.

Provided by bluemoon downunder

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

825 g sliced pears, in natural pear juice, drained, roughly chopped
2 teaspoons light olive oil
1 small onion, chopped
1 small sweet red pepper, chopped
2 stalks celery, chopped
1 skinless chicken breasts, diced or 125 g chicken strips, roughly chopped
4 cups chicken stock
1/4 teaspoon ground cinnamon
1/2 teaspoon fresh ginger, grated or 1/4 teaspoon ground ginger
2 tablespoons dry white wine
4 tablespoons natural low-fat yogurt

Steps:

  • Drain the pears, chop into large chunks, discard the juice (or drink it!) and set aside.
  • Heat the oil in a large sauté pan with a lid (preferably non-stick), add the onion, red pepper, celery and chicken and cook over a medium heat for 3-4 minutes, while stirring.
  • Add the stock and bring to the boil.
  • Reduce the heat to low, cover and continue cooking for another 10 minutes or until the onion, red pepper and celery are soft.
  • Add the pears, cinnamon, ginger and white wine. This cools the soup down so that you that you really don't need to allow much more time for cooling before you process the soup.
  • Puree the soup in batches in a food processor or blender until smooth, transferring each batch to your serving bowl.
  • When all batches have been processed, mix the soup well to ensure that the consistency is even.
  • Cool the soup in the refrigerator until well chilled.
  • To serve, divide the soup between 4 soup bowls and place a dollop of yoghurt in the middle of each bowl and garnish with a sprig of parsley, mint or some other fresh herb that you have on hand.

Nutrition Facts : Calories 399.5, Fat 6.6, SaturatedFat 1.5, Cholesterol 42.3, Sodium 412.8, Carbohydrate 66, Fiber 11.6, Sugar 40.2, Protein 22.2

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